Predominance of Indigenous Non-Saccharomyces Yeasts in The Traditional Fermentation of Greengage Wine and Their Significant Contribution to The Evolution of Terpenes And Ethyl Esters

Publication date: Available online 9 March 2021Source: Food Research InternationalAuthor(s): Kai Chen, Chang Liu, Yingxiang Wang, Zichen Wang, Fangkun Li, Liyan Ma, Jingming Li

Source: Food Research International - March 10, 2021 Category: Food Science Source Type: research